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   Tuesday, October 20, 2020 

Vote for your Country in the Battle of the Islands! Sea-Land Crunch



Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 4 persons


  • 2 Pounds jumbo shrimp
  • 2 Teaspoons salt
  • 2 Teaspoons grace caribbean traditions black pepper
  • 4 Ounces flour
  • 2 Medium eggs, beaten
  • 4 Ounces shredded coconut
  • 2 Cups Grace Vegetable Oil
  • 3 Tablespoons olive oil
  • 3 Tablespoons garlic, minced
  • 3 Tablespoons onion, chopped
  • 3 Tablespoons grace caribbean traditions curry powder
  • 1 Cup grace carrot juice
  • 2 Cups water
  • 1 Pound irish potato
  • 1 Pound ripe plantain
  • 4 Ounces grace hello margarine
  • 4 Ounces grace ham slices, ( baked until crisp)
  • 1 Sprig rosemary


  1. 1. Clean, peel and de-vein shrimp. Season with salt and GRACE CARIBBEAN TRADITIONS BLACK PEPPER. Coat shrimp in flour, dip in beaten eggs, then coat in shredded coconut.

  2. In a large skillet, place GRACE VEGETABLE OIL and heat. Deep fry shrimp. Drain on absorbent paper.

  3. In a saucepan, heat olive oil, add garlic and onions and sauté for 2 minutes. Add GRACE CARIBBEAN TRADITIONS CURRY POWDER and stir well. Deglaze pan with GRACE CARROT JUICE, simmering gently for 2 minutes. Set aside.

  4. In stock pan place water, and boil Irish potatoes for 5 minutes, add plantains and boil until both are tender.

  5. Remove Irish potatoes and plantains from liquid. Reserve liquid. While still hot mash Irish potatoes and plantains with GRACE HELLO MARGARINE and some of the reserved liquid. Whisk until they become smooth.

  6. Place potato and plantain mixture in a large piping bag. Pipe in the centre of the plate. Place crispy shrimp around the mixture. Lightly drizzle with curried carrot sauce.

  7. Garnish with baked ham and sprig of rosemary.

How to de-vein shrimp: Use a small paring knife (manicure scissors are quite handy) with a point to slit the back side of the shrimp. As you slit the shells you will cut into the meat a bit exposing the vein. Use the tip of the knife to lift the vein, then grasp it with your fingers and discard.

DEGLAZE: after food has been sautéed, a small amount of liquid is added to the pan, loosening browned bits of food on the bottom of the pan.


Serve Hot!


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